Last updated A spice market in Nasiriyah displaying certain spices.
The history of spices reach back thousands of years, dating back to the 8th century B.C. Spices are widely known to be developed and discovered in Asian civilizations. Spices have been used in a variety of antique developments for their unique qualities. There were a variety of spices that were used for common purposes across the ancient world. Different spices hold a value that can create a variety of products designed to enhance or suppress certain taste and/or sensations. Spices were also associated with certain rituals to perpetuate a superstition or fulfill a religious obligation, among other things.
The early Chinese publication of Shennong Ben Cao Jing, or The Classic of Herbal Medicine dating from around 2700 BCE listed more than a hundred medicinal plants.[1]
Ancient Mesopotamia
Sumerian clay tablets dating from the 3rd millennium BCE mention various plants, including thyme. King Merodach-Baladan II (722–710 BC) of Babylonia grew many spices and herbs (Ex: cardamom, coriander, garlic, thyme, saffron, and turmeric). The Babylonian moon god, Sin, was thought to control medicinal plants.[1]
Ancient Persia
Records during the reign of King Cyrus (559–530 BC) reported a purchase of 395,000 bunches of garlic. Moreover, Persians used to produce essential oils from roses, lilies, coriander, and saffron.[1]
Indian origins
Spices and herbs such as black pepper, cinnamon, turmeric, and cardamom have been used by Indians for thousands of years for culinary and health purposes.
Routes of ancient commerce.
Greece and Rome
Largely due to Alexander the Great's conquest of Asia Minor, the Hellenic World was able to gain access to many Eastern spices. Many Eastern spices like pepper, cassia, cinnamon, and ginger were imported by the ancient Greeks. Hippocrates, often called the "Father of Medicine,"wrote many treatises on medicinal plants including saffron, cinnamon, thyme, coriander, mint, and marjoram. One of the most important Greek medicinal spices was used as early as the 7th century BCE and was known as Silphium, a plant that went extinct in the 1st century CE.[2]
Common spices by region
Many spices originated from particular regions in the classical world, however they made their way invariably from one region to another across the ancient world through trade.[3]
Fermentation is a huge part of African specifically west African spice culture. Many spices are made from the fermented seeds of various plants like egusi, castor, African locust bean, etc.
Cultivation
The main reason saffron is considered one of the most expensive spices in the world is due to the cultivation process, coupled with the amount of produced saffron per crocus(Crocus sativus) cultivated. It takes about 4,000 stigma to produce one ounce of saffron,[4] and only three red stigma are produced by one crocus flower.
Coriander is an annual shrub cultivated for its aromatic seeds which was used as a condiment or for medicinal use as a carminative and stimulant. It was cultivated in Greece as early as the 2nd millennium BCE, even though it originally came from the West Asia/North Africa region. Linear B tablets talk of its use in perfumes as well as use of spice from the seed and herb from its leaves. Coriander seeds were planted in the month of July but only germinates when its moistened. The species is particularly opposed to hot weather which mildews the coriander leaf. It was also cultivated for medicinal cooling effects, when applied with bread, to an ulcer and for expelling worms when mixed with wine.[5]
Caper is a biennial spiny shrub that bears round fleshy leaves and big pinkish-white flowers. This spice is native to the Greek Islands growing in rocky coastal areas. There were very few preservatives in ancient times, so capers were cultivated for their pickling qualities. The spice from capers comes from the unopened flower buds. The earliest found reference and use comes from Greece in the 7th century BCE. However the beginning of the intentional cultivation of capers is unclear, dated to anytime between the 4th century BCE and 1st century CE.[5]
Opium poppy is an annual plant with white spotted petals and a large ovoid capsule native to the Iberian Peninsula, the spice comes from the oil released by the poppy seed during a cold press. The seeds are steeped in warm water to make a tea for the medicinal purpose of calming a cough.[5]
Celery is a biennial plant, native to the mediterranean region where it grows close to the sea or in moist places. Celery is harvested for its vegetative body which can be eaten raw, and for its seed which are used for flavorings and its medicinal use as a remedy for kidney stones. Earliest known Greek use of Celery was in the 9th century BCE. Other medicinal uses of celery include its good regulatory effects and as a soporific drug.[5]
Products and uses
Perfumes
Greek inclination towards bathing which started in the 1st millennium BCE spread the use of oils and perfumed oils. Many Greek cities and scholars fought against the use of perfumed oils making them illegal for men to purchase. Baths continued to gain popularity when in the 1st century BCE, following the fall of the Greek city states to Roman rule, the Romans began building public bathhouses. Use of cinnamon by soaking cinnamon leaves produced a product that sweetened the breath and scented clothing.[6]
An ancient perfume amphora found in the ruins in Ephesus from the 2nd century CE.
Frankincense was also used as a sacred perfume to fumigate houses due to its known medicinal uses for bronchitis and coughs, swellings, and dental problems.[6]
It was said that the gods wished to be perfumed, whereupon their sacred spaces would be filled with the smell of burning incense or their occult symbols were anointed with oils.[7]
The spice saffron has been considered one of the most expensive spices in the course of human history, one of its many primary uses come from the oil extracted from the plant which is a necessary ingredient in many perfumes.[4]
Medicine
Spices have been used for their medicinal qualities as far back as traceable history and even now with current archaeological discoveries, pre-history. An example of spices being used for medicinal in early civilizations, can be found in The Ebers Papyrus, which is an Egyptian scroll listing plants used as medicines, which dates back to about 1550 B.C
Spices offer a variety of qualities, the medicinal quality of spices such as horseradish with its strong and bitter taste were believed by the Greeks to alleviate back pain, and its use for treatment of scurvy led to its being worth its weight in gold. Other such characteristics of horseradish that is indicative of many other kinds of spices such as its use as a diuretic.[8]
The ritual use of spices was common in the classical era, in many instances spices were used in oils by soaking them or creating fragrances by burning them. However many of the spices that became common place in the late classical period were spices that were originally from countries outside of Roman territory and acquired through trade.[10]
The Jews in Jerusalem had access to spices that originated from India and came by way of the spice trade, whether it was due to their position on the spice trade route or through access given to them by their connection with the Roman Empire. It was said that Jesus was anointed in an oil of exotic spice from Indian origins called spikenard, which was proof that the Roman Empire's spice trade established exotic spices as necessary for certain Mediterranean cultures' religious practices.[9]
↑ Wedelsbäck Bladh, K.; Olsson, K. M. (2011). "Introduction and Use of Horseradish (Armoracia rusticana) as Food and Medicine from Antiquity to the Present: Emphasis on the Nordic Countries". Journal of Herbs, Spices & Medicinal Plants. 17 (3): 197. doi:10.1080/10496475.2011.595055.
↑ Pollard, Elizabeth Ann (2013). "Indian Spices and Roman "Magic" in Imperial and Late Antique Indomediterranea". Journal of World History. 24: 1–23. doi:10.1353/jwh.2013.0012.
Related Research Articles
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories.For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Coriander, also known as cilantro and dhaniya, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
A carminative, known in Latin as carminativum, is a herb or preparation intended to either prevent formation of gas in the gastrointestinal tract or facilitate the expulsion of gas from the gastrointestinal tract, thereby combatting flatulence.
Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice.
Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production. The oleoresin of conifers is known as crude turpentine or gum turpentine, which consists of oil of turpentine and rosin.
Sativa, sativus, and sativum are Latin botanical adjectives meaning cultivated. It is often associated botanically with plants that promote good health and used to designate certain seed-grown domestic crops.
Alligator pepper is a West African spice made from the seeds and seed pods of Aframomum danielli, A. citratum or A. exscapum. It is a close relative of grains obtained from the closely related species, Aframomum melegueta or "grains of paradise". Unlike grains of paradise, which are generally sold as only the seeds of the plant, alligator pepper is sold as the entire pod containing the seeds.
Bahārāt is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
Hawaij, also spelled hawayej or hawayij, is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.
The following outline is provided as an overview of and topical guide to herbs and spices:
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region because they share many commonalities. In other parts of the region, some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Mesir Macunu is a traditional Turkish sweet associated with the city of Manisa. Earlier versions of Mesir macunu were not sweet, but rather spicy in flavor.
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